Crock Pot Jambalaya (Printable)

Rich, flavorful Creole classic with tender meats and seafood, slow-cooked to perfection.

# What You Need:

→ Meats & Seafood

01 - 2 boneless skinless chicken breasts cut into 1-inch pieces
02 - 10 oz smoked Andouille sausage sliced
03 - 8 oz raw shrimp peeled and deveined

→ Vegetables

04 - 1 large onion diced
05 - 1 green bell pepper diced
06 - 2 celery stalks diced
07 - 4 cloves garlic minced
08 - 1 can 14 oz diced tomatoes with juice

→ Rice & Liquids

09 - 1 cup long grain white rice rinsed
10 - 2 cups low-sodium chicken broth

→ Spices & Seasonings

11 - 1 tsp smoked paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 0.5 tsp cayenne pepper adjust to taste
15 - 1 tsp salt
16 - 0.5 tsp black pepper
17 - 2 bay leaves
18 - 0.5 tsp hot sauce optional

→ Garnishes

19 - Chopped fresh parsley
20 - Sliced green onions

# How To Make:

01 - Place chicken sausage onion bell pepper celery garlic diced tomatoes chicken broth paprika thyme oregano cayenne salt pepper and bay leaves in slow cooker. Stir thoroughly to distribute spices evenly.
02 - Cover and cook on Low setting for 4 hours until chicken is tender and vegetables are soft.
03 - Stir in rinsed rice ensuring it is fully submerged in liquid. Continue cooking on Low for 30 to 40 minutes until rice is tender and most liquid has been absorbed.
04 - Gently fold in shrimp. Cover and cook on Low for 15 minutes until shrimp turn pink and opaque throughout.
05 - Discard bay leaves. Taste broth and adjust seasoning with additional salt pepper or hot sauce as desired. Serve hot garnished with fresh parsley and sliced green onions.

# Expert Hints:

01 -
  • Almost no active cooking time, just chop, dump, and walk away
  • The slow cooker intensifies the spices in a way stovetop cooking rarely achieves
  • It feeds a crowd and tastes even better the next day
02 -
  • Browning your Andouille in a skillet before adding it to the slow cooker creates an even deeper smoky flavor
  • The rice timing can vary by brand so check it at 30 minutes to avoid mushy results
  • Leftovers reheat beautifully and actually develop more flavor overnight
03 -
  • Rinse your rice until the water runs clear to prevent gummy jambalaya
  • Let it rest for 10 minutes off the heat before serving for fluffier rice

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